Purple Sweet Potato Cheese Snow Skin Mooncake Recipe

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a purple sweet potato cheese snow skin mooncake that is suitable for nourishing your body in autumn.

1.Cook the purple sweet potato and set aside

2. Sift the purple sweet potato (the purple sweet potato puree after sieving is very fine, but this is a relatively large project)

3. Mix the purple potato puree with butter, sugar and milk powder while it is still hot (knead it repeatedly and let it cool. If the purple potato puree is too wet and soft, stir-fry it in a non-stick pan over low heat to evaporate some of the water)

4. Cream cheese with a spoonful of milk

5. Heat in water to melt, add sugar and beat until smooth

6. Stir in raisins (clean the raisins in advance and soak them in rum)

7. Use a small square mold, cover with plastic wrap, pour in raisin cheese, smooth it out, and refrigerate or freeze it until it solidifies.

8. Cut the shaped raisin cheese into small pieces, and cut the purple sweet potato into small pieces. I use a 50g mold, and the total weight of the purple potato puree cheese core is 25g

9. Wrap the cheese center with purple potato puree and roll it into a ball to make the filling for the snowy mooncake.

10. Soak kidney beans in water one day in advance;

11. Remove the skin of soaked kidney beans manually;

12. Use a food processor to mash the cooked beans (if you don’t have a food processor, just use a spoon to slowly mash them~~~)

13. Remember not to stew it too dry. If the beans are cooked too dry, the powder will also be dry, which is not conducive to making fillings. If you have already cooked it dry, add some water when making the bean filling.

14. Start frying the bean filling. After the butter melts, add bean paste, milk powder and sugar and mix well. Let cool and set aside.

15. Knead repeatedly and let it cool for later use

16. Divide the kidney bean filling into small pieces, and the total weight of kidney bean puree and blueberry jam is 25 grams. Wrap the blueberry jam and roll it into a ball to form the filling of the snowy mooncake.

17. The materials are ready and the shape begins

18. Take out the prepared snow skin mooncake skin from the refrigerator. Divide into strips of different thicknesses randomly and flatten them; use a small amount of purple dough to divide in the same way;

19. Wear disposable gloves, press the purple potato dough into thin slices, and sandwich them between two white flour slices. The thickness must not be too uniform; the key is to make them irregular when overlapping, so that the finished product will have a good effect; rotate the stacked strips slightly and roll them into a ball;

20. My mold is 50g, so the skin is cut into pieces of about 25g each;

21. Take out the prepared filling and set aside for later use; (My mold is a 50g mold, and I made a 1:1 filling and skin, 25g each)

22. Flatten the dough from the cross section, with the more beautiful lines facing the palm, and wrap the fillings; wrap with both hands and close them;

23. Roll the dough into a ball, and try to make the thickness of the skin even;

24. Sprinkle dry powder into the mold and mix well.

25. The mooncake dough should also be evenly coated with dry powder and stuffed into the mold;

26. Press the mooncake embryo on the chopping board to make it more shaped; press it into shape. (When pressing, the side with beautiful patterns should face inwards, next to the flower pieces. After pressing into shape, use a soft brush to brush off the excess dry powder);

After reading the detailed introduction to the purple sweet potato cheese snow skin mooncake recipe, are you excited and can’t wait to try it yourself? Then don't hesitate, take action now. Enough practice will surely make you successful and allow you to make the most delicious one.